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Zucchini & Avocado Fritters

Zucchini & Avocado Fritters (Serves 2) Ingredients

  • 120g zucchini, grated
  • 2 organic free-range eggs
  • 25g almond meal
  • 20g spring onions, finely chopped
  • 50g (M) avocado
  • 20g baby spinach leaves
  • 1 lemon wedge
  • 1 tsp turmeric
  • 1 tsp. dried parsley
  • 5ml extra virgin coconut oil
  • Himalayan salt and pepperMethod
  1. Remove excess moisture from the grated zucchini by putting the grated zucchini in the middle of a clean tea towel or paper towel and twisting to remove the water over a bowl
  2. Crack the eggs in a bowl and whisk well. Set aside
  3. Combine the zucchini, almond meal, spring onions, avocado, parsley andturmeric in a bowl. Pour the egg mixture into the bowl and mix together
  4. Season with Himalayan salt and pepper
  5. Heat coconut oil in a non-stick fry pan over medium temperature. Spoon 2 tablespoons of mixture into the pan and cook for 2 minutes. Flip over and continue cooking for a further 2 minutes or until golden brown and cooked in the middle
  6. Place the baby spinach leaves on a plate. Add the zucchini and avocado fritters on top
  7. Serve with a lemon wedge
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